This is what crumbcake looks like photographed outside while it's raining. We were awoken by our cat's frantic pleas to come inside as a thunderstorm finally brought rain to Texas in the first appreciable amount since May!

This is how crumbcake looks after a certain preteen who has been thinking about the cake all night gets a-hold of it.

Or a perfectionist.

This recipe was simple and reminded me a great deal of Entenmann's crumbcake. Entenmann's crumbcake was a childhood favorite of my sister and I. Delicious, because only youngsters can overlook dry, tasteless pastry--I give you Poptarts as a prime example--in the setting of a generous sugary topping. This recipe gives you cake that is worth eating, and not just for the crumbs! Thanks to Stacey Snacks Online for the recipe, originally from Smitten Kitchen. Here it is with my modifications:

In a small bowl mix together vanilla, buttermilk and egg. In the bowl of a stand mixer put dry ingredients and mix briefly using paddle attachment. Add butter and a bit of the wet mixture and beat until combined. Add remaining wet mixture in 2 batches, scraping down between.

Pour batter into a greased 10" springform pan. Squeeze topping mixture into a ball and crumble over cake, covering evenly. Bake at 325 F for ~30 min or until cake tester comes out clean. Cool completely. Dust generously with powdered sugar. Cut into big pieces, fight over who gets seconds.